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- #7354
A couple of Ann Sather's cinnamon rolls are almost as Chicago as deep dish. Fresh made dough, a warm cinnamon brown sugar filling, and of course a generous spoon of icing on top makes some righteous rolls.
serves/makes:
ready in:
2-5 hrs
4 reviews
3 comments
ingredients
DOUGH
1 cup milk
1 package (1/4 ounce size) active dry yeast
1/3 cup sugar PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
1 teaspoon sugar
1/4 cup warm water
4 tablespoons butter, melted
1 1/2 teaspoon salt
2 1/2 cups cups all-purpose flour (more as needed)
FILLING
4 tablespoons butter, at room temperature
1/2 cup brown sugar
1 tablespoon ground cinnamon
POWDERED SUGAR GLAZE
1/2 cup powdered sugar
4 tablespoons margarine, melted
1 teaspoon vanilla extract
directions
Make the dough: In a saucepan, bring the milk just to the boiling point. Remove from the heat and let cool.
In a large bowl, stir the yeast and 1 teaspoon of the sugar into the warm water and let it stand for 5 minutes.
Stir in the cooled milk, melted butter salt and 1 cup of flour. Beat this with a spoon or an electric mixer until smooth.
Gradually stir in 1 1/2 cups more flour, keeping the dough smooth. If the dough is still moist, stir in more flour, 1 tablespoon at a time, to make a soft dough. Cover with a dry cloth and let rise in a warm place until the dough doubles in bulk, about 1 hour. Punch down and divide in half.
Fill and bake the rolls: Grease and flour two large baking sheets. On a lightly oiled board, with a lightly floured rolling pin, roll out and stretch one piece of dough to make a 12-by-8- inch rectangle.
Spread half the soft butter over the top of the dough. Sprinkle with half the brown sugar and cinnamon.
Beginning on a long side, roll up tightly, jelly-roll fashion. Repeat with the remaining dough, butter, brown sugar and cinnamon. Cut the dough into 2-inch slices and place on the baking sheets. Cover and let rise until doubled in bulk, about 45 minutes.
Preheat the oven to 350 degrees F. Bake the rolls for 12 to 15 minutes or until golden brown.
Glaze the rolls: In a small bowl beat all the glaze ingredients until creamy and smooth. Coat the rolls with the glaze immediately after taking them out of the oven. Allow the rolls to cool on a wire rack.
Recipe Source: Ann Sather's Swedish Restaurant in Chicago
added by
recfoodrecipes
nutrition data
334 calories, 15 grams fat, 46 grams carbohydrates, 4 grams protein per serving.
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reviews & comments
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Sandra903 October 6, 2012
I tried this recipe yesterday and it was nothing like the cinnamon rolls that you get at Ann Sather's. While the taste was ok, it didn't have the same texture as the "real" thing and the glaze was a bit weird...all yellow with a sweet margarine taste. I followed the recipe exactly (except for the 1/3 cup sugar exclusion in the recipe...I DID add that), however, the dough did not rise as expected. If you've ever been to Ann Sather's, you'd see that the cinnamon rolls are tightly baked...not individually spaced rolls as in the directions. Very disappointed.
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sugarbritches REVIEW:
December 28, 2010I made these Christmas morning for my family and everyone loved them! They are absolutely delicious and its a recipe that doesn't make too many at once. I will definitely make these again. -- The sugar does need to be added when you add the flour. Recommend!
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marmieo April 4, 2010
This is where you add the 1/3 cup of sugar: In a large bowl, stir the yeast and 1 teaspoon of sugar into the warm water and let stand for 5 minutes; stir in milk, melted butter, 1/3 cup sugar, salt and 1 cup flour; beat with a spoon or an electric mixer until smooth.
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Guest Foodie August 6, 2008
BAKERS BEWARE!!!!Instructions are not correct. The 1/3 cup sugar was not listed in the directions and I'm guessing that it should be added with the flour, butter and salt.
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Guest Foodie REVIEW:
August 15, 2006they were soooo good. my sisters and i really enjoyed them
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peterlj REVIEW:
June 27, 2006I made the Ann Sather's Cinnamon Rolls and I was a little lost it says 1/3 cup sugar but it didn't tell you what to do with it in the directions could you please let me know. They do taste good but they weren't great.Thank ljp
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Luisella REVIEW:
March 3, 2005Hi! i was so happy to find this recipe. I live in italy and was visiting my brother in chicago and he took me to ann sathers. the cinnamon rolls are the best, along with everything else they make there, but the rolls are just too scrumptious! i can't wait to make them myself! If any of you go to chicago, ANN SATHERS is a MUST TO GO TO! daniela austin - italy
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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